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Apr 21, 2012

Avocado Smoothie

Juices and smoothies are in vogue now. As the temperature starts climbing again after a stagnant state at low, thirst quenchers and cool drinks are in favour again. Simple iced drinks to nourishing and energising smoothies has begun hitting the screens of blogs recently.

When I was in college, I used to visit a nearby cool bar with friends amidst tiring and boring sessions of OP on my internship. The drinks which always cooled our souls were Avocado smoothie (which was called Butter shake there) and Chickoo shake. It had such a soothing cooling impact on our body and soul that, I feel a sense of hugging coldness in my throat whenever I think about those super yummy milk shakes.

Needless to say we were frequent customers at that tiny, crappy coolbar.

Those milk shakes were made with frozen milk cubes which were smashed with a hammer like thing and blended with fruits. They were too cold and we felt like it froze our food pipe on its way down. And more often we felt difficulty to talk with numb tongues just like after eating super cold ice creams. Yet it was a pleasure and we never stoped visiting the cool bar for those ultra cold thick milk shakes and smoothies.

Lately Avocados have hit the market from different parts of the world and there are lot of varieties to choose from like US, Kenyan, SriLankan etc.. We take our share of Avocados every week and mostly use it for smoothies. Avocado smoothie is a favourite in my place and I make it the way we used to get it from the coolbar, but I don't use frozen milk. Instead I use plain milk and ice cubes. Here is how it is....

Avocado Smoothie Recipe:

(Yields 4 cups)

Things you need:

1 ripe Avocado

2 cups milk (full fat or low fat)

1 cup ice cubes

Sugar or honey to taste

Mint leaves(optional), to garnish

Method:

Check the Avocado for ripeness. It should yield slightly to touch but should not pit excessively. If not properly ripe it would be rigid to touch and taste kind of bitter. Now cut the avocados horizontally and remove the seed.

2. Scrape the flesh with a spoon into the blender and discard the skin. Now add the remaining ingredients and blend in a blender until thick and with out lumps.

3. Pour it to tall glasses and garnish with mint leaves or avocado slices. Serve.

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About Me

I am an enthusiast in trying out new recipes, obsessed with perfecting traditional dishes and a hardcore admirer of good food.. Being a mother of three kids, I have all the reasons in the world to try out yummy recipes from around the globe..

What is special about this blog

This space is a humble attempt at compiling my culinary adventures in Kerala recipes, Indian recipes and beyond... You would often find a nostalgic touch to the dishes I cook up.. that's how I feel about homely food. Somewhere somehow I would have wandered away from traditional recipes and made my own innovations.. I wouldn't advice you to strictly follow by the exact amount of spices and ingredients as such. U can make your own alterations based on your taste and tolerance to spices..